Fruit growing
and viticulture of South Russia

Annotation

This paper presents the results of experimental studies of the temperature conditions influence during storage from +4 to +22 ºC on the commodity quality, organoleptic parameters and losses of fresh tomatoes of the Torbash variety. The assessment of commodity quality and quantitative losses was carried out by the expert method. As a result of the studies, carried out it was found that the best commodity quality of fresh tomatoes was preserved on the 2nd day of storage at temperatures from +4 to + 12 ºC, and on the 10th day of storage at temperatures from +6 to +12 ºC. The influence of storage temperature conditions the quantitative losses was studied: in the temperature conditions +4, +16-+22 ºC, the microbiological losses of tomatoes exceeded the losses ones due to natural loss. The maximum value for microbiological losses was recorded at storage mode of +18 ºC ‒ 9,4 %, the minimum value � at +16 ºC (5,5 %). The greatest number of tomato`s losses from natural loss was observed at +14 ºC, the minimum � at +22 ºC. Quality indicators such as shape, appearance, color, smell, freshness, taste and integrity of fruits were evaluated using a 10-point organoleptic scale. As a result of the studies, it was found that the organoleptic parameters in the temperature range from +4 to +16 ºC the tomatoes remained stable until the 6-8 day of the storage period, at high temperatures (+22, +20 ºC), the greatest change in the fruits organoleptic parameters was observed on the 10th day during storage.